Packed with chunks of tender chicken, tomatoes, beans, red enchilada sauce, and corn, this chicken enchilada soup is the perfect easy and filling weeknight meal.
Servings : 8serves
Prep Time 10 minutesmins
Cook Time 3 hourshrs20 minutesmins
Total Time 3 hourshrs30 minutesmins
Ingredients
½tablespoonolive oil
1smallyellow onion,finely chopped
4clovesgarlic,minced
¾teaspoonsalt
½teaspoon fresh ground black pepper
1tablespoonchili powder
2teaspoonsground cumin
1teaspoonsweet paprika
1teaspoongarlic powder
19ouncescan of red enchilada sauce
15ouncescan of corn,rinsed and drained
15ouncescan of black beans or red kidney beans, rinsed and drained
28ouncescanned diced tomatoes
4cupslow sodium chicken broth
1.5poundsboneless, skinless chicken breasts
1bay leaf
⅓cupshredded cheddar cheese,plus more for serving
¼cupheavy cream,or to taste
sour cream,for serving
fresh chopped cilantro or parsley,for serving
sliced lime,for serving
other toppings may include sliced avocados and crushed tortilla chips
Instructions
Heat olive oil in a skillet; add onions and cook for 3 minutes.
Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your slow cooker.
Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
Arrange the chicken breasts on top.
Cover with a lid and set on LOW for 6 hours or until the chicken is cooked through. You can also set it on HIGH for 3 hours or until the chicken is done.
Remove the chicken from the crock pot and shred it. Stir it back into the slow cooker.
Stir in the cheese and heavy cream.
Ladle the soup into bowls and top with sour cream, cilantro, limes, and cheese.
Serve.
Notes
Use leftover shredded chicken or shredded rotisserie chicken for convenience.
If you want a thicker consistency, slightly blend the soup with an immersion blender.
For stovetop cooking, sauté the onions and garlic in a soup pot. Add the seasonings, then the rest of the ingredients. Bring to a boil, then simmer until the chicken is cooked through. Shred the chicken, return it to the pot, and finish with cheese and heavy cream.
Refrigerate leftovers in airtight containers for up to 4 days or freeze the soup for up to 3 months. Thaw it overnight in the fridge and reheat it over medium heat.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.